Filet Mignon or College?

Like many families out there, budget is always a concern. I feel blessed that I am not generally living paycheck to paycheck, but when it comes to deciding what to have for dinner each night, it is not filet mignon every night. Well…..the other night it was!

Several years ago in a quest to cook items that I had heard of but not cooked yet, I stumbled upon Steak au Poivre. I made my grocery list and went up to the butcher counter. “Four filet mignon steaks in the 5-8 ounce range” I told them. They smiled, put four steaks on a tray and wrapped it up. They even put a nice sticker with the price on it – $8642.23!

I may be exaggerating a bit, but it was not cheap. I went home, cooked them and the meat with the sauce was so buttery and smooth. I fell in love with the dish (bad idea from a budget standpoint). I’ve made it several times since then, but always look when one or both of my sons won’t be at the dinner table to reduce the financial burden. Do you want to go to college or have Filet Mignon tonight?

Steak au Poivre

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The meat is so tender and the sauce is so decadent, it is the perfect meal to make for someone you love (me, right? You want to make it for me???)

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I had one son home the night I made this.

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A little grinding of the multi-color peppercorns I used.

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Steaks are ready for the pan.

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They have a nice sear on them.

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The sauce just pools which allows you to cut a small bite and soak it in the sauce.

Steak au Poivre

prep 10 mins ∙ cook 15 mins ∙ makes 4 ∙ difficulty Easy ∙ source My collection


  • 1 tbsp whole black peppercorns, crushed
  • 1/2 tsp salt
  • 4 beef tenderloin steaks (filet mignon), 1 1/4 ” thick (5 ounces each)
  • 1 tbsp butter or margarine
  • 1 tbsp olive oil
  • 1/4 cup dry white wine
  • 2 tbsp brandy
  • 1/2 cup heavy or whipping cream
  • 1 tbsp chopped fresh chives


1) In cup, mix peppercorns and salt. Rub mixture all over steaks.

2) In nonstick 12″ skillet, melt butter with oil over medium high heat. Add steaks and cook 7-8 minutes per side for medium rare or until desired doneness. Transfer steaks to four dinner plates; keep warm.

3) Add wine and brandy to skillet; heat to boiling, stirring, until browned bits are loosened from bottom of skillet. Add cream, and boil about 1 minute or until sauce thickens. Stir in chopped chives. Pour sauce over steaks.


Tags: , , , , , , , , , , , , , , , , ,

Categories: Alcohol, Beef 2, French, Low Carb, Main Dish 3, Recipes, Wine

Author:The Ranting Chef

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2 Comments on “Filet Mignon or College?”

  1. October 25, 2014 at 11:23 am #

    Seems simple enough. I’ll have to give this a try. Thanks for sharing.


  2. November 11, 2014 at 3:28 am #

    Reblogged this on Brownhills Barry's Blog.


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